When you think about Thanksgiving or Christmas dinner side dishes, a stuffing is usually on the menu. Why not dress up your typical stuffing dish with a lightener version. This apple sausage cranberry stuffing is amazing.
The flavors are savory, yet sweet….which makes this a classic dish you will want to have on your table every single year.
This Thanksgiving we are hosting for the first time ever. I am so excited that we finally have a house big enough to have a large gathering – and family coming into town to celebrate with us.
Coming up with the Thanksgiving menu was also fun. We are melding some of my family recipes with my husband’s family recipes, and I think it’s going to be a great mix of both of our upbringings.
Again, this is the first time that we have hosted Thanksgiving and really the first time that we have brought both of our traditional family recipes together under one roof.
I really can’t wait to see how the food comes together.
One of the dishes that has become a tradition in my family is this apple sausage cranberry stuffing. I truly love the flavors and how they all come together.
You get the yummy savory flavor of stuffing with the sausage, but you also get a sweetness with the cranberries that I just absolutely love.
A note: DO NOT use fresh cranberries. I tried this last year and the flavor isn’t anything like it’s supposed to be. Stick to the reduced sugar dried cranberries – you will thank me later.
What are your favorite Thanksgiving side dishes?
Apple Sausage Cranberry Stuffing
- 1 medium onion chopped
- 3 cups celery chopped
- 3 stalks leeks chopped
- 2 medium apples chopped
- 1 Tablespoon poultry seasoning
- 1 lb breakfast sausage
- 2 teaspoon fresh rosemary chopped
- 2 teaspoon fresh sage chopped
- 2 teaspoon fresh parsley chopped
- 2 Tablespoon light butter
- 2 cups vegetable stock
- 6 cups Herb Seasoned stuffing cubed
- 1 cup reduced sugar dried cranberries
- Preheat the oven to 350 degrees.
- Heat a large non-stick skillet to medium heat. Add the sausage and cook until cooked through, crumbling as it cooks. Transfer the cooked sausage to a bowl and set aside.
- Add the butter and allow to melt. Then add the leeks, onion, celery, apples and poultry seasoning. Saute until the leeks are soft, about 8 minutes. Mix in the dried cranberries, sage and rosemary. Add the cooked sausage to the skillet and mix in the parsley and cubed stuffing.
- Add the chicken stock to the skillet a little bit at a time until the stuffing is moist. Try not to overdo it though. You don’t want it to be mushy. Season with salt and pepper. Place in an olive oil sprayed prepared casserole dish (I use 9×13 casserole dish). Bake for 20-30 minutes until the croutons are crispy. Serve immediately.